This Vegan Mushroom Stir Fry is a great side dish to any meal and it has a meaty texture that’s surprisingly filling. Give me all the mushrooms and I’ll happily eat it all day!
I’m a mushroom lover so this dish didn’t last long at home because I added it as a side to each meal I ate this week. The colorful mini peppers added a sweetness that made the mushrooms so delectable.
You know I always go for quick and easy recipes so this side dish takes no more than 10 minutes from stove to table. No need to spend a long time in the kitchen making something super complicated!
For this recipe, I used the NAKANO Toasted Sesame Rice Vinegar to bring a wonderful toasted sesame flavor and clean mild rice vinegar taste to this dish. NAKANO Rice Vinegar is my not-so-secret ingredient that can be incorporated into your meals as a step toward developing healthy eating habits.
This is my last recipe featuring NAKANO Rice Vinegar and I hope you had fun during our culinary adventure of healthy eats this past month!
In case you missed my other recipes using NAKANO Rice Vinegars, here’s a round up from the previous weeks: Air Fryer Chicken Yakitori, Keto-Friendly Vietnamese Noodle Bowl, Honey Garlic Shrimp Stir Fry and Laarb Lettuce Wraps.
Without further ado, here’s my Vegan Mushroom Stir Fry for you!
Vegan Mushroom Stir Fry
Sauté mushrooms and sweet peppers in oil over medium-high heat until slightly soft, about 5 minutes.
Drain excess liquid.
Add garlic and ginger. Sauté for 1 minute until fragrant.
Season with coconut aminos and NAKANO Toasted Sesame Rice Vinegar. Sauté for another 1 minute.
Turn off heat and drizzle sesame oil and sprinkle chive on top.